Recipe information
Yield
Makes about 5 cups
Ingredients
2 medium heads Boston lettuce (about 3/4 pound total)
3 cups chicken broth
1 cup water
2 tablespoons unsalted butter
freshly grated nutmeg to taste
Preparation
Stack lettuce leaves and cut into thin shreds. In a 3-quart saucepan gently simmer lettuce, broth, and water, covered, 40 minutes. In a blender purée soup in 2 batches with butter, nutmeg, and salt and pepper to taste until smooth (use caution when blending hot liquids), transferring as blended to another saucepan. Heat soup over moderately high heat until hot.
